QUARTER 4

Produce Vegetable Crops

MODULE: Harvest Vegetable Crops

1. Determine maturity indices of vegetable crops

2. Harvest vegetable crops

Fruitful string beans of Bukig National Agricultural and Technical School (BNATS)

Content Standard Performance Standard

The learner demonstrates The learner independently

understanding on harvesting performs harvesting of vegetable
vegetable crops. crops based on set standards as
specified in the vegetable
production manual.
Introduction

The module deals with the knowledge, skills, and attitude in determining
the maturity indices and harvesting vegetable crops.

Determining Maturity Indices of

Lesson 1 Vegetable Crops

Learning Competencies/Objectives:

1. Determine the maturity indices of vegetable crops properly.

2. Explain the importance of maturity indices.
 3. Differentiate the types of maturity
4. Identify the methods of determining the maturity indices of vegetable crops.

Diagnostic/Pre – assessment

I. Multiple Choice: Directions: Read and understand the items being

described below. Choose the letter of the correct answer and write it in
your quiz notebook.
1. Which of the following is not an index of maturity of vegetable crops?
a. Color
b. Cracking of the skin
c. Size
d. Texture
2. Maturity is derived from a Latin word “matures” which means:
a. Ripen
b. Mature
c. Immature
d. Over mature
3. How will you determine the maturity index of bitter gourd?
a. Physical means
b. Visual method
c. Feel method
d. Calendar method
4. There are types of maturity according to purpose of the produce. Which of the
following best describes the stage in the development of a crop in relation to time
of harvest according to consumer’s demand?
a. Horticultural maturity
b. Physiological maturity
c. Commercial maturity
d. Harvest maturity
5. What is not important in determining the maturity indices of vegetable crops?
a. Ensure an adequate post-harvest shelf life
b. Facilitate scheduling of harvest and packing operation
c. Facilitate marketing
d. Ensures low sensory quality

II. Complete the table by writing the maturity indices and methods of determining
maturity of the listed crops below.

Vegetable Crops Maturity index Methods of determining

 maturity
cabbage
Eggplant
Pechay
Ladies finger
Dishrag gourd

KNOW

Activity 1:

Do you have vegetable plants in your backyard? Have you tried harvesting
some of their fruits, flowers, or shoots? What were your bases in harvesting them?

Go to your original groupings and pick one topic each to discuss. Be sure to
have at least five ideas to present to the class.

Topic 1 – Why harvest vegetable crops at proper maturity?

Topic 2 – Enumerate the different tools and materials commonly used in harvesting
vegetable crops?

Topic 3 – Discuss the specific maturity index of selected vegetable crops?

Topic 4 – Why practice the principles of Tender Loving Care (TLC) in harvesting and
on harvested vegetable crops?

Reading Resources and Instructional Activities

Maturity Indices

Maturity is derived from a Latin word “maturus” which means ripening. It is

that stage of fruit development, which ensures attainment of maximum edible quality
at the completion of ripening process.
Maturity indices are also referred as “maturity standards”. Signs can help in
determining maturity of vegetables crops. Knowledge in maturity indices is vital
because the market value depends upon the quality of the produce. It is necessary
to harvest vegetables at proper stage of maturity to facilitate proper ripening, distant
transportation and maximum storage life.

According to Anonymous (2007), maturity is the stage at which a crop is

harvestable. Maturity index is an observable indication or sign that a particular crop
is ready for harvest in terms of size, color, weight, texture, and shape in some
vegetable crops.

Importance of maturity indices:

• Ensure sensory quality (flavor, color, aroma, texture) and nutritional quality
• Ensure an adequate postharvest shelf life
• Facilitate scheduling of harvest and packing operations
• Facilitate marketing

Types of Maturity

1. Physiological Maturity. The stage in the

growth and development of a crop that
marks the beginning of aging of the tissue.
It is generally referred to as ripening.

2. Commercial Maturity. The stage in the development of a crop in relation to

time of harvest according to use or market
demand. For example, most often, potatoes
are harvested even if the particular variety
planted did not reach its expected age of
maturity when the demand is high. In the
 case of beans, the pods can be harvested as young pods or dried bean
seeds.

In beans and peas, there are three stages of maturity as follows:

1. Tender pods – when the product desired is the tender pods (e.g. pole and
bush sitao, snap beans)
2. Tender seed stage –when the product desired is the tender seeds (e.g.
lima beans, cadios)
3. Ripened seed stage –when the product desired is the ripened seeds
which are mainly used as seeds (e.g. mungbean, cowpea).

Maturity Determination

1. Visual Methods
 Skin Color. This factor
is commonly applied
to fruits, since skin
color changes as it
ripens or matures.
 Size. The shape of the
fruit can change during
maturation and can be used as a characteristic to determine harvest
maturity.
 Fruit size. Some vegetables will reach a certain size, which can be
used as index for optimum time of harvest. The presence of abscission
zones between the stem and the stem end in some fruits such as
tomato, peas and beans have been observed to become prominent at
maturity.

2. Feel Method
 This method is done mainly by touch of
the fingers with respect to firmness, crispiness
and sound. For example, in bottle gourd,
tomatoes, beans and peas, the matured fruits will
easily give way when a slight pressure is applied
to detach the fruits with the fingers.

3. Chemical Analysis
In this method, the acidity, starch and
sugar content are measured. High sugar content indicates maturity. Acid
content in some fruits falls with maturity, thus, low acid content indicates
maturity.

4. Physical Means
 Use of pressure tester – use to measure the softness of a fruit.
 Specific Gravity - in practice, the fruit or vegetable is weighed in air
divided by the weight in water gives the specific gravity. As a fruit
matures its specific gravity increases. This parameter is rarely used to
determine time of harvest, but could be used in cases where
development of a suitable sampling technique is possible.

5. Computation Method
 Days from flowering to harvesting
 Days from planting to harvesting

Maturity Indices of Vegetable Crops

Maturity is the attainment of the particular size or stage after which ripening takes
place. The quality of the produce cannot be improved but it can be presented when
harvesting is done at proper stage of maturity.

Table 12. Maturity indices of some vegetable crops based from Bautista (1977).

Crop Maturity Indices

Okra  Reached desirable size and the tips of
which can be snapped readily.
Tomato  Pulp surrounding the seeds is jelly-like,
seeds slip away from the knife
 For long-distance shipment, it is
harvested at mature green stage
 The ripe stage indicates that most of the
surface is pink or red and firm
Eggplant, Ampalaya,  Immature (over mature if color dulls or
Chayote changes and seeds are tough)
Upo, Patola  Immature (over mature if thumbnail
cannot penetrate flesh readily)
Cowpea, sitao, snap  Well – filled pods that snap readily
bean, batao, sweet
pea, winged bean
Sweet pepper  Deep green color turning dull green or
red
Sweet corn  Exudes milky sap when thumbnail
penetrate kernel
Lettuce,Pechay,  Big enough but before flowering unless
Mustard flowers are desired
Cabbage  Head compact (over mature if head
cracks)
Celery  Big enough but before it becomes pithy
Radish, Carrot  Large enough and crispy ( over mature
if pithy)
Potato, Onion, Garlic  Tops begin to dry and topple down
Yam bean, Ginger  Large enough ( over mature if tough
and fibrous)
Cauliflower, Brocolli  Curd is compact: absence of florets
( over mature if florets are opened)

PROCESS
Activity 2

Make a list of vegetables that are present in your garden. Write down the specific
maturity index of each crop.

REFLECT AND
UNDERSTAND

Activity 3

Just select one from the activities listed below

1. Write a slogan pertaining to maturity index of specific vegetable crop. Put

your slogan in a short coupon bond. Share your output in the class.
2. Make a poster of an ideal vegetable garden where maturity indices of
selected vegetable crops can be observed. Use one-half of a white
cartolina.
 TRANSFER

Activity 4

Proceed to the school vegetable area and determine the specific maturity index of
the vegetables grown in the area. Ask them whether the fruits or the crops are ready
to harvest. List down the crops/vegetables ready for harvesting and opposite each
crop indicate its maturity index. Prepare a table for this activity.

Summative assessment

A. Multiple Choice. Directions: Let us find out how much you already know. Read
and understand the items being described below. Choose the letter of the
correct answer and write it in your quiz notebook .
1. Which of the following is not an index of maturity of vegetable crops?
a. Color
b. Cracking of the skin
c. Size
d. Texture
2. Maturity is derived from a Latin word ‘Maturus’ which means
a. Ripen
b. Mature
c. Immature
d. Over mature
3. How will you determine the maturity index of a bitter gourd?
a. Physical means
b. Visual measure
c. Feel method
 d. Calendar method
4. There are types of maturity according to purpose of the produce. Which of
the following best describes the stage in the development of a crop in
relation to time of harvest according to consumer’s demand?
a. Horticultural maturity
b. Physiological maturity
c. Commercial maturity
d. Harvest maturity
5. What is the importance of determining the maturity indices of vegetable
crops?
a. Ensure an adequate post-harvest shelf life
b. Facilitate scheduling of harvest and packing operation
c. Facilitate marketing
d. Ensures low sensory quality

II. Complete the table by writing the maturity indices and methods of determining
maturity of the listed crops below.

Vegetable Crops Maturity index Methods of determining

maturity
cabbage
Eggplant
Pechay
Ladies finger
Dishrag gourd

Summary/Feedback

Timeliness in harvesting crops is important especially in managing

perishable farm crops. Securing prime quality and avoiding loss demand
promptness. A single day’s delay during hot weather may result in serious
deterioration of vegetables. Delay in harvesting may also lessen the yield of grains
and leguminous crops because it allows greater chances for destruction due to
shattering of pods and rotting of grains brought about by attacks of insect pests,
diseases, rain and humans.
QUARTER 4
Produce Vegetable Crops

MODULE: Harvest Vegetable Crops

Courtesy of theBukig National Agricultural and Technical School (BNATS)

Content Standards Performance Standard

The learner demonstrates The learner independently

understanding on proper ways of harvests vegetable crops
harvesting vegetable crops. according to standard
procedures.

Lesson 2 Harvesting Vegetable Crops

Introduction

The lesson deals with the knowledge, skills and attitude in proper
harvesting of vegetable crops. It also includes principles of TLC, good practices
during harvesting, methods of harvesting and ways in reducing damage to produce.
Learning Competencies/Objectives:

1. Identify the activities prior to harvesting

2. Prepare tools and materials in harvesting vegetable crops
3. Explain the principles of TLC
4. Follow the good practices during harvesting vegetable crops
5. Differentiate the methods of harvesting
6. Enumerate the ways in reducing damage to produce

Diagnostic/Pre – assessment

A. Multiple Choice: Directions: Let us find out how much you already know.
Read and understand the items being described below. Choose the letter
of the correct answer and write it in your quiz notebook.
1. Time of harvesting vegetable crops at proper stage of maturity is essential to
the production. Which of the following preparations shall be done before
harvesting?
a. Check if there are crops ready for harvest
b. Prepare tools and materials needed in harvesting
c. Construct a temporary shed to stack harvests
d. Inform neighbors when to harvest
2. Why do you harvest vegetable crops at proper stage of maturity?
a. To reduce losses
b. To ensure quality of the produce
c. To avoid damage to the produce
d. To save time and effort
3. Which of the following tools is not appropriate in harvesting vegetables?
a. axe
b. Pruning shears
c. Scissor
d. Knife
4. What should you do to avoid damages during harvesting?
a. Observe and apply the principles of TLC
b. Harvest any time of the day
c. Place the produce anywhere in the area
d. Use collecting baskets without liners
5. To ensure the quality of the produce, one must be trained on proper ways of
harvesting vegetable crops. What must be avoided to attain quality harvests?
a. Use appropriate tools for harvesting
b. Use baskets or crates without liners
 c. Use personal protective equipment while harvesting
d. Use temporary shed to stack the harvests

II. Enumerate the principles of Tender Loving Care (TLC)?

1.
2.
3.
4.
5.

KNOW

Activity 1:

Sing our folk song “Bahay Kubo”. How many vegetable crops are mentioned in the
song? What vegetable crops do you have in your garden? Do you know how to
harvest your vegetables properly? What are your preparations before harvesting?

Group dynamics – Snake Ladder

Group Dynamics “Snake Ladder”

 How did you find the activity?

  How did you feel winning the game?
 (For losers) Why do you think you lose in the game? What
difficulties did you encounter?

Show pictures of harvesting operations in vegetable production. Let the

students describe these operations. Allow them also to share their experiences in
this aspect.

Ask the students what vegetable crops they have in their garden. Do you
know how to harvest your vegetables properly? What are your preparations before
harvesting?

Reading Resources and Instructional Activities

Harvesting

The consumer can define quality in produce as the composite of characteristics that
differentiates individual items within a commodity and have a significant influence in
determining the level of acceptance.

Careful and correct harvest techniques are essential in ensuring the quality of
harvested produce and preventing rejections at the pack house. Bruises, breakage,
and wounds during harvest can provide entry points for pathogens causing decay.
Those involved in harvesting must be trained in efficient and careful handling of
fresh produce.
Harvested vegetables over a wide range of physiological stages, depending upon
which part of the plant as foods used should be considered. For example, small or
immature vegetables possess better texture and quality than mature or over-mature
vegetables. Therefore, harvesting vegetables at proper stage of maturity is important
in attaining desirable quality.

The principles of Tender, Love and Care (TLC) must be observed during
harvesting to avoid damages of the produce.

Preparations Prior to Harvesting

1. Conduct field inspection. Check if there are crops that are ready for harvest.
2. Remove obstructions in the field to facilitate harvesting and avoid damages to
the produce.
3. Construct a temporary shed to stack harvests to prevent from sun scalding.
4. Prepare harvesting tools, collecting baskets with liners, packaging and other
materials used in harvesting.

Table 13. Harvesting Tools and Materials

Tools Materials
Pruning shears Collecting baskets with liners (e.g. newspaper,
banana leaves, rice hay)
Knife Plastic crates with liners
Scissors Wooden crates with liners
Corrugated boxes

Plastic roll bags

Perforated plastic bags

Principles of TLC

 Produce/vegetables are living organisms

 Handle harvests with extra care
 Do not toss the fruits
 Gently lay down the harvests
 Do not step on the piled produce
 Do not make the pile too high to avoid heat up

Importance of Harvesting at Proper stage of Maturity

  To ensure the quality of the produce
 To reduce losses

Importance of Stacking and Storing Vegetable Crops in a Cool and Dry Place

 To maintain the freshness of the produce

 To prolong the shelf life of harvested vegetable crops

Good Practices during Harvesting

1. Containers used for collecting produce

 must be smooth (use of liners)
 must be cleaned
 must not be overfilled
2. Harvested produce
 must not come into contact with oil, chemicals and dirty surfaces
 must not be dropped
 must be gently transferred to collecting baskets and protect from
sun or rain until such time it can be transported to target markets
3. Cuts and bruises must be avoided during harvesting operations
Time of harvest. The time of the day and the prevailing weather
conditions can influence produce quality and shelf life:
 Produce must be harvested during the coolest time of the day when
the physiological activity of fruits is low.
 Produce must not be harvested when wet, because it generates
heat and decays quickly.
 Harvested produce must be maintained in a cool and shady area
with adequate ventilation

Methods of Harvesting Vegetable Crops

1. Manual harvesting. Manual harvesting is one of the most popular methods

of harvesting produce. To ensure the quality of the produce, one must be
trained on proper harvesting. Selective harvesting by well-trained and
experienced harvesters ensures that fruit is harvested only at its peak
ripeness.
 2. Mechanical harvesting. Mechanical harvesting results in a significant
reduction in management and labor costs and can result in savings as high as
30-45 per cent. Mechanical harvesting is recommended for large-scale
operations where labor is not available.

Reducing Damage to Produce

To all vegetables, care should be taken to prevent injury due to harvesting and
handling errors. A crucial factor to give emphasis is during harvesting operations.
The hands of the harvest worker are the most important hands that ever touch the
product. Several management practices can reduce or eliminate harvest injury.

 Remove protruding nails or staples and smooth the rough edges on field
containers.

 Harvest workers should not have long, sharp fingernails.

 Use care in dumping products from one container to another.

 Use padding on all impact areas when possible.

 Clean sand and all debris out of all containers.

 Do not overfill containers. Severe damage can result when stacked.

 Consider the time of the day of harvest. Many products are more turgid in the
early morning and bruise more easily.

PROCESS

Activity 2
 Prepare all the necessary tools and materials used in harvesting your vegetables.

Construct a temporary shed if necessary.

REFLECT AND
UNDERSTAND

Activity 3

Make a research on ‘Production Report’. What are the important information entered

into a production report? Why is it necessary?

TRANSFER

Activity 4

It’s harvest time! This time go to your garden and harvest your vegetable crops.

Observe the following:

Principles of TLC during harvesting

Use appropriate tools in harvesting
Use baskets/crates with liners
Consider the time of the day of harvest
Present your harvested crops to your teacher
 Summative assessment

Direction: Let us find out how much have you learned. Read and understand the
items being described below. Choose the letter of the answer and write it
in your quiz notebook.

1. Which of the following tools is not appropriate in harvesting vegetables?

a. axe
b. Pruning shears
c. Scissors
d. Knife
2. What should you do to avoid damages during harvesting?
a. Observe and apply the principles of TLC
b. Harvest any time of the day
c. Place the produce anywhere in the area
d. Use collecting baskets without liners
3. Why do you harvest vegetable crops at proper stage of maturity?
a. To reduce losses
b. To ensure quality of the produce
c. To avoid damages to the produce
d. To save time and effort
4. Time of harvesting vegetable crops at proper stage of maturity is essential to
the production. Which of the following is not a preparation before harvesting?
a. Check if there are crops ready for harvest
b. Prepare tools and materials needed in harvesting
c. Construct a temporary shed to stack harvests
d. Inform neighbors when to harvest
5. What is the importance of stacking and storing vegetables in a cool and dry
place?
a. Maintain the freshness of the produce
b. Shorten the shelf life of the produce
c. Increase losses
d. Protect from insect damage

II. Enumerate the principles of TLC?

 1.
2.
3.

Summary/Feedback

Fresh vegetables are extremely perishable and have relatively short shelf lives. They
are living, respiring tissues that start senescing immediately at harvest. Freshly
harvested vegetables are mostly comprised of water with most having 90 to 95%
moisture content. Water loss after harvest is one of the most serious postharvest
conditions. Consequently, special effort is required to reduce the effects of these
naturally occurring processes if quality harvested in the field will be the same at the
consumer level.

Correct harvesting procedures with the use of appropriate harvesting tools,

materials, and proper time of harvest can prevent damages or contamination of the
produce.

Harvesting vegetables at proper stage of maturity is important in attaining

desirable quality.

GLOSSARY
 Harvesting – the process of gathering or picking of harvestable parts of a
plant.
 Maturity – the condition of a certain crop that is ready to harvest
 Maturity indices – the observable indications that a crop can already be
harvested
  Packaging – technology or process to ensure adequate protection and safe
delivery of a product from the farm to the ultimate consumer.
 Perishables – food crops for which value and quality is maintained over a
short period after harvest.
 Ripening – the stage of development of a fruit when it becomes soft and
edible
 Shelf life – period of time during which is still acceptable for its intended
purpose
 Standard – the set of criteria and specifications of quality determining the
grades, described as product characteristics such as maturity, color,
cleanliness, shape, free from decay and blemished and uniformity in size.
 Storage – process of keeping horticultural crops in a structure designed to
protect the stored products from inclement weather and pests for a short or
long period of time to await processing or movement to other location.
 Storage life – the longest time the produce can be kept in a sound
marketable condition.
 TLC – Tender Loving Care

References

Anon. 2007. Training Manual in Horticulture NC II. Maddela Institute of Technology.

Maddela, Quirino, Philippines.
CBLM of Tech-Voc Schools. Practice proper Ways of Harvesting. In: Produce
Vegetable Crops.

Dhatt, A.S. and Mahajan, B.V.C. 2007. Harvesting, Handling and Storage of
Horticultural Crops. Punjab Agricultural University, Ludhiana, India.
http://nsdl.niscair.res.in/bitstream/123456789/314/4/Revised%2BHarvesting,
%2BHandling%2Band... Retrieved March 3, 2014

http://cms.cnr.edu.bt/cms/postharvest/%3FTTopics_4_. Retrieved March 3, 2014